February 14, 2009 - 9:33am
yeast
I use instant dry yeast Block form you get at sams club. I keep the bulk in the freezer and keep about a half a cup in the fridge. This is what i use to make bread. I usually pull it and use it right away but fail to get a good oven spring. My dough usually doubles when in its first and second rise but never springs in the oven. I know i dont need to mix it with liquid like the other kinds of yeasts. I just throw this stuff in the flour and mix all ingredients together.HELP!!!
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I'm really sold on the SAF red instant yeast. I order it from King Arthur, and get great results with it.
http://www.kingarthurflour.com/shop/detail.jsp?id=1458&utm_source=froogle&utm_medium=cse&utm_campaign=shopping
I haven't had as good a luck with the Red Star stuff that I used to buy at Costco.
--Pamela
I use the same instant yeast from sams, Fleischmann's I think, and never had a problem with oven spring, or dough not rising. Could be that particular bag. Just get new one, they are what $4 for 2?
Maybe you are proffing to long? if you get double on the second rise you should not get any oven spring.. shooting for 85% rise ensures oven spring!
I use the same yeast from Sam's Club, and I use the yeast straight from the freezer with no problem. I usually use time for my proofing, 2 hours for the first rise and 1 hour for the second rise.
Like someone else said, toss the first batch of yeast, it may be a bad or old batch.